This is a guest post by friend and fellow blogger, Shannan Younger of Tween Us. With the help of her daughter they created a Tropical Granola perfect for the impending warm weather.
Tropical Granola by Shannan Younger
The winter weather has us wishing we lived somewhere warm
and sunny. Our wishful thinking led us to take a granola recipe from a summer
cooking camp for kids and give it a tropical twist with mango and adding more
coconut.
and sunny. Our wishful thinking led us to take a granola recipe from a summer
cooking camp for kids and give it a tropical twist with mango and adding more
coconut.
This is fun to have for lunch or a snack. It’s also fun to
make a tropical breakfast parfait by layering granola with fruit like mandarin
oranges or pineapples and yogurt. You can even use some coconut milk and honey
to sweet plain or vanilla yogurt. Arranging mandarin orange slices on top to
look like a sun help us pretend we’re on vacation at the beach, or that the
temperature is at least above freezing.
make a tropical breakfast parfait by layering granola with fruit like mandarin
oranges or pineapples and yogurt. You can even use some coconut milk and honey
to sweet plain or vanilla yogurt. Arranging mandarin orange slices on top to
look like a sun help us pretend we’re on vacation at the beach, or that the
temperature is at least above freezing.
Tropical Granola
3 cups rolled oats
1 cup macadamia nuts (optional)
1 cup shredded coconut
¼ cup dark brown sugar
¼ cup plus 1 Tablespoon maple syrup
¼ cup oil (vegetable or coconut)
2 pinches salt
1 ½ cups dried mango
Preheat the oven to 300 F.
In a large bowl, combine the oats, nuts, coconut and dark brown sugar.
In a separate bowl, combine the maple syrup, oil and salt. Combine both mixtures and pour onto 2 sheet
pans. Cook for 30-40 minutes, stirring every 15 minutes to achieve an even
color. Remove from the oven and transfer
to a large bowl. Add the dried mango and
mix until evenly distributed.
In a large bowl, combine the oats, nuts, coconut and dark brown sugar.
In a separate bowl, combine the maple syrup, oil and salt. Combine both mixtures and pour onto 2 sheet
pans. Cook for 30-40 minutes, stirring every 15 minutes to achieve an even
color. Remove from the oven and transfer
to a large bowl. Add the dried mango and
mix until evenly distributed.
The nice thing about granola is that it’s really flexible. Have
a nut allergy or just don’t like macadamia nuts? No worries. Leave them out.
Want to add in another dried fruit instead of, or in addition to mango? Go for
it. Have fun and let’s hope that spring gets here soon.
a nut allergy or just don’t like macadamia nuts? No worries. Leave them out.
Want to add in another dried fruit instead of, or in addition to mango? Go for
it. Have fun and let’s hope that spring gets here soon.
For a printable version of this recipe CLICK HERE!
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